Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast
Repurposing of waste beer yeast (WBY) that a main by-product of brewing industry has attracted considerable attention in recent years. In this study, the protein and polypeptide were extracted by ultrasonic-assisted extraction and enzymatic hydrolysis with process optimization, which resulted in a m...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/20/6825 |
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| author | Lisha Zhu Jianfeng Wang Yincheng Feng Hua Yin Huafa Lai Ruoshi Xiao Sijia He Zhaoxia Yang Yi He |
| author_facet | Lisha Zhu Jianfeng Wang Yincheng Feng Hua Yin Huafa Lai Ruoshi Xiao Sijia He Zhaoxia Yang Yi He |
| author_sort | Lisha Zhu |
| collection | DOAJ |
| description | Repurposing of waste beer yeast (WBY) that a main by-product of brewing industry has attracted considerable attention in recent years. In this study, the protein and polypeptide were extracted by ultrasonic-assisted extraction and enzymatic hydrolysis with process optimization, which resulted in a maximum yield of 73.94% and 61.24%, respectively. Both protein and polypeptide of WBY were composed of 17 Amino acids (AA) that included seven essential amino acids (EAA), and typically rich in glutamic acid (Glu) (6.46% and 6.13%) and glycine (Gly) (5.26% and 6.02%). AA score (AAS) revealed that the threonine (Thr) and SAA (methionine + cysteine) were the limiting AA of WBY protein and polypeptide. Furthermore, the antioxidant activities of WBY polypeptide that lower than 10 kDa against hydroxyl radical, DPPH radical, and ABTS radical were 95.10%, 98.37%, and 69.41%, respectively, which was significantly higher than that of WBY protein (25–50 kDa). Therefore, the protein and polypeptide extracted from WBY can be a source of high-quality AA applying in food and feed industry. Due to small molecular weight, abundant AA, and great antioxidant activity, WBY polypeptide can be promisingly used as functional additives in the pharmaceutical and healthcare industry. |
| first_indexed | 2024-03-09T19:43:04Z |
| format | Article |
| id | doaj.art-154cc44aeb9e43bc9b57aaa5dcd82082 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T19:43:04Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-154cc44aeb9e43bc9b57aaa5dcd820822023-11-24T01:31:47ZengMDPI AGMolecules1420-30492022-10-012720682510.3390/molecules27206825Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer YeastLisha Zhu0Jianfeng Wang1Yincheng Feng2Hua Yin3Huafa Lai4Ruoshi Xiao5Sijia He6Zhaoxia Yang7Yi He8State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 266100, ChinaState Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 266100, ChinaKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaState Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 266100, ChinaNational R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaState Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 266100, ChinaNational R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaRepurposing of waste beer yeast (WBY) that a main by-product of brewing industry has attracted considerable attention in recent years. In this study, the protein and polypeptide were extracted by ultrasonic-assisted extraction and enzymatic hydrolysis with process optimization, which resulted in a maximum yield of 73.94% and 61.24%, respectively. Both protein and polypeptide of WBY were composed of 17 Amino acids (AA) that included seven essential amino acids (EAA), and typically rich in glutamic acid (Glu) (6.46% and 6.13%) and glycine (Gly) (5.26% and 6.02%). AA score (AAS) revealed that the threonine (Thr) and SAA (methionine + cysteine) were the limiting AA of WBY protein and polypeptide. Furthermore, the antioxidant activities of WBY polypeptide that lower than 10 kDa against hydroxyl radical, DPPH radical, and ABTS radical were 95.10%, 98.37%, and 69.41%, respectively, which was significantly higher than that of WBY protein (25–50 kDa). Therefore, the protein and polypeptide extracted from WBY can be a source of high-quality AA applying in food and feed industry. Due to small molecular weight, abundant AA, and great antioxidant activity, WBY polypeptide can be promisingly used as functional additives in the pharmaceutical and healthcare industry.https://www.mdpi.com/1420-3049/27/20/6825waste beer yeastprocess optimizationenzymatic hydrolysisamino acid compositionamino acid scoreantioxidant activity |
| spellingShingle | Lisha Zhu Jianfeng Wang Yincheng Feng Hua Yin Huafa Lai Ruoshi Xiao Sijia He Zhaoxia Yang Yi He Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast Molecules waste beer yeast process optimization enzymatic hydrolysis amino acid composition amino acid score antioxidant activity |
| title | Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast |
| title_full | Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast |
| title_fullStr | Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast |
| title_full_unstemmed | Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast |
| title_short | Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast |
| title_sort | process optimization amino acid composition and antioxidant activities of protein and polypeptide extracted from waste beer yeast |
| topic | waste beer yeast process optimization enzymatic hydrolysis amino acid composition amino acid score antioxidant activity |
| url | https://www.mdpi.com/1420-3049/27/20/6825 |
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